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Aniela's Kitchen & Catering

10611 101 Avenue, Fort St. John, V1J 5J4 · Restaurant

Official record from Northern Health →

Inspection summary

Aniela's Kitchen & Catering has been inspected 5 times by Northern Health Authority since June 21, 2023. The most recent inspection, on February 26, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on February 11, 2026. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on February 11, 2026. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 11, 2026. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on March 18, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Personal items placed on food tables. (Public Health Significance) - Personal items can house pathogens and contaminate foods.
      • Corrective Action: Operator to designate an area for storing personal items in a way that prevent any contamination to foods.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Two 4 burners stoves were stained with carbon and food sauces. (Public Health Significance) - equipment surfaces should be kept smooth and clean to facilitate cleaning. Dirty equipment can promote bacterial growth and increase the contamination risk to foods and utensils.
      • Corrective Action: Operator to clean and disinfect the stoves. Operator should keep the equipment smooth and clean at all times.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Weather stripping at the back door was worn out (Public Health Significance) - Any gaps or crevices in the premises may lead to intrusion of pests, potentially contaminating food.
      • Corrective Action: Operator is required to repair the weather stripping, ensuring all the gaps and crevices are completely sealed.
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    3 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Personal items and leftover to be discarded were kept on top of the chest freezer and a food prep table. Personal items can be a source of contamination for food contact surfaces. In addition, food debris of liquid leftovers can pour on food equipment and possibly contaminate food items in the chest freezers.
      • Corrective Action: Upon request operator removed those materials, clean and sanitized those food equipment.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wet cleaning cloths were left on the food prep sink at the back and the 3-comp sink used for dishwashing. Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Upon request, operator removed those wet cleaning cloths and put them in the soiled linen bag.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Overall, the facility needs to be proper arranged including the back area mainly used by employees and the table close to the stove. In these areas non-food items were stored together with food items. Storing together food products with non-food items could lead to chemical or biological contamination of food products. Proper arrangement of food storage areas will improve sanitation and prevent pest infiltration.
      • Corrective Action: Please clean and re-arranged your storage areas. Please remove any item that is not required in a food facility and ensure that food items are separated from non-food products.
  5. Routine Inspection

    0 infractions

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